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Barbecued Lamb Shanks
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mhb from nj


  • 4 lamb shanks
  • 1 tbsp (15 ml). olive oil or more
  • 1/2 cup (125 ml) catsup
  • 1 tbsp (15 ml). brown sugar
  • 1 tbsp (15 ml). cider vinegar
  • 1 tbsp (15 ml). worcestershire sauce
  • 1/4 cup (60 ml) chili sauce
  • 1 tsp (5 ml). dried mustard
  • Brown shanks in hot oil;spoon off excess fat.
  • Combine remaining ingredients and 1/2 cup (125 ml) water.
  • Pour over shanks.
  • Cover; simmer till meat is tender, turning occasionally.
  • Time should be 1 1/2 to 2 hours.
This works well done in a heavy dutch oven...... adapted from BETTER HOMES AND GARDENS ENCYCLOPEDIA of COOKING.

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